Velvety Creamy Artichoke Soup
Experience a luxurious, bistro-quality soup made right in your kitchen. This recipe transforms simple ingredients into a velvety smooth artichoke soup with a rich, savory depth, brightened by a hint of lemon and nutmeg for an unforgettable flavor.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Immersion blender or High-powered blender
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Ladle
Ingredients
- 2 tbsp Olive Oil
- 1 large Yellow Onion, chopped
- 2 ribs Celery, chopped
- 3 cloves Garlic, minced
- 1 lb Yukon Gold Potatoes, peeled and cubed
- 4-5 cups low-sodium Vegetable Broth
- ½ cup Heavy Cream
- 2 tbsp Fresh Lemon Juice
- ¼ tsp Ground Nutmeg
- 1 tsp Salt, or to taste
- ½ tsp Black Pepper, or to taste
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and celery and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the peeled and cubed potatoes and the drained artichoke hearts to the pot. Season generously with salt and black pepper and stir to coat.
- Pour in the vegetable broth, ensuring the vegetables are submerged. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Use an immersion blender to puree the soup directly in the pot until completely smooth. Alternatively, carefully transfer the soup in batches to a high-powered blender and blend until silky. Return the blended soup to the pot.
- Stir in the heavy cream, fresh lemon juice, and ground nutmeg over low heat. Do not let the soup boil. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
- Serve hot, garnished with fresh herbs, croutons, or a drizzle of olive oil if desired.
Notes
Variations & Tips:
- **Dairy-Free/Vegan:** Replace heavy cream with full-fat canned coconut milk or cashew cream.
- **Keto-Friendly:** Swap the potatoes for one medium head of cauliflower, chopped.
- **Gourmet Toppings:** Elevate the soup with a drizzle of truffle oil, crispy prosciutto, grated Parmesan cheese, or brown butter with crispy sage leaves.
- **Critical Tips:** Do not skip the fresh lemon juice; it is essential for brightening the flavors. Avoid boiling the soup after adding the cream to prevent it from curdling. For the smoothest texture, be patient and blend thoroughly.
- **Dairy-Free/Vegan:** Replace heavy cream with full-fat canned coconut milk or cashew cream.
- **Keto-Friendly:** Swap the potatoes for one medium head of cauliflower, chopped.
- **Gourmet Toppings:** Elevate the soup with a drizzle of truffle oil, crispy prosciutto, grated Parmesan cheese, or brown butter with crispy sage leaves.
- **Critical Tips:** Do not skip the fresh lemon juice; it is essential for brightening the flavors. Avoid boiling the soup after adding the cream to prevent it from curdling. For the smoothest texture, be patient and blend thoroughly.